Best 4 Rhubarb Lentil Soup Recipes
Rhubarb lentil soup is a flavorful and nutritious dish that combines the tanginess of rhubarb with the heartiness of lentils. This delightful soup is a perfect way to enjoy the unique flavor of rhubarb, which is often used in desserts but can also be a delicious addition to savory dishes. With its vibrant red color and slightly sour taste, rhubarb adds a delightful zing to the soup, while the lentils provide a filling and protein-rich base. Whether served as a light lunch or a satisfying dinner, rhubarb lentil soup is a culinary delight that is sure to tantalize your taste buds.
Here are our top 4 tried and tested recipes!
LENTIL AND SAUSAGE SOUP
Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 3h15m
Yield 10
Number Of Ingredients 18
Steps:
- Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
- Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g
RHUBARB & RED LENTIL SOUP WITH DUKKAH
Always inspired by what we read and see! I created this dish for the global event Food Revolution Day lead by Jamie! (Oliver) ORIGINAL SOURCE: http://whatsonthelist.net/2013/05/17/5739/
Provided by mickeydownunder
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat large pot on stove over medium heat; add oil.
- Saute carrots, cabbage and leeks for 4 minutes; stirring frequently.
- Add rhubarb, continue to stir frequently for an additional 4 minutes.
- Stir in lentils.
- Add chicken broth, bring to a boil; reduce heat to simmer, cover pot, cook for 20 minutes, stirring a couple of times to make sure the lentils do not stick.
- NOTE.
- If lentils are not soft, continue cooking for a few more minutes.
- Remove pot from heat; puree with immersion blender.
- Stir in parsley; season to taste.
- Top with dukkah, parsley and enjoy!
Nutrition Facts : Calories 104.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 4.8, Sodium 258.1, Carbohydrate 13.4, Fiber 2.4, Sugar 5.8, Protein 5.2
RHUBARB-LENTIL SOUP WITH CREME FRAICHE
Make and share this Rhubarb-Lentil Soup With Creme Fraiche recipe from Food.com.
Provided by Borealis Beegirl
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.
- Heat a dutch oven over medium high heat. Coat pan with cooking spray. Add carrot, celery, onion, and parsley to pan; saute for 4 minutes. Add rhubarb and saute for 3 minutes. Drain lentils and add lentils to pan. Stir in chicken broth and salt; bring to a boil. Cover, reduce heat and simmer 35 minutes or until lentils are tender.
- Remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a blender or food processor. Remove center piece of blender lid to allow steam to escape. secure blender lid on blender. Place a clean towel over opening in blender lid to avoid spatters. Blend until smooth. return pureed mixture to pan; stir in pepper.
- Combine chopped dill and creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs.
Nutrition Facts : Calories 207.7, Fat 7, SaturatedFat 3.8, Cholesterol 20.6, Sodium 764.1, Carbohydrate 25.9, Fiber 10.2, Sugar 5.3, Protein 11.1
LENTIL SOUP II
Quick and very easy to make and very yummy as well!!!
Provided by CORWYNN DARKHOLME
Categories Lentil Soup
Yield 6
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.
- Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 21.7 g, Fat 3 g, Fiber 10.3 g, Protein 10.5 g, SaturatedFat 0.6 g, Sodium 582.2 mg, Sugar 1.8 g
Tips:
- To save time, use pre-cooked lentils or canned lentils. Lentils can be cooked in advance and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using.
- To make the soup more creamy, add a tablespoon of sour cream or yogurt before serving.
- For a vegan version of the soup, use vegetable broth instead of chicken broth and omit the yogurt or sour cream.
- Garnish the soup with chopped fresh herbs, such as cilantro, dill, or parsley.
Conclusion:
Rhubarb lentil soup is a delicious and healthy soup that is perfect for a cold winter day. It is packed with nutrients and has a unique flavor that is both tart and sweet. This soup is also very easy to make and can be tailored to your own taste preferences. Whether you like it creamy or chunky, spicy or mild, there is a rhubarb lentil soup recipe out there for you.
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